Best Garlic Mashed Potato Gratin Recipes

Garlic Mashed Potato Gratin image

Provided by Food Network Kitchen

Time 2h

Yield 6 to 8 servings

Number Of Ingredients 7

1 head garlic, plus 2 cloves
2 teaspoons extra-virgin olive oil
Kosher salt
4 sprigs rosemary
1 1/2 sticks (12 tablespoons) unsalted butter, sliced, plus more for the baking dish
3 pounds Yukon Gold potatoes, peeled and cut into 2-inch chunks
3/4 to 1 cup whole milk, warmed

Steps:

Preheat the oven to 375˚. Slice off about 1/4 inch from the top of the garlic head. Place cut-side up on a piece of foil. Top with the olive oil and a pinch of salt; snap a rosemary sprig in half and place on top of the garlic. Wrap in the foil. Roast until the garlic is soft and golden, about 1 hour. Carefully open the foil and let the garlic cool slightly, then squeeze the cloves out of the skin; discard the rosemary.
Meanwhile, butter a 2-quart baking dish. Smash the remaining 2 garlic cloves; add to a large pot along with the potatoes and the remaining 3 rosemary sprigs. Cover with cold water by 1 inch and season generously with salt. Bring to a boil, then reduce the heat to a simmer and cook until the potatoes are tender, 15 to 18 minutes. Drain well; discard the rosemary sprigs.
Increase the oven temperature to 450˚. Press the potatoes, boiled garlic and roasted garlic through a ricer or food mill back into the pot. (Alternatively, return the potatoes and boiled garlic to the pot along with the roasted garlic and mash with a potato masher.)
Fold in the butter until melted. Gradually stir in 3/4 cup milk until smooth. If the potatoes still seem thick, gradually add the remaining 1/4 cup milk as needed. Season with salt.
Transfer the mashed potatoes to the prepared baking dish. Bake until browned on top, 30 to 40 minutes.

Garlic Mashed-Potato Gratin image

Provided by Nancy Potter @nancypotter37

Categories Vegetables

Number Of Ingredients 8

4 tablespoon(s) butter
5 pound(s) russet potatoes, peeled and diced
12 clove(s) garlic
1 1/2 cup(s) heavy cream
1 cup(s) grated parmesan
4 ounce(s) cream chesse room temperature
1/2 cup(s) chopped chives
- salt and pepper to taste

Steps:

Grease a 3-quart ovenproof dish with 1 Tbsp. butter. In a large pot, cover potatoes and garlic with cold water and add 2 tsp. salt. Bring to boil and cook over medium heat until tender, about 30 minutes. Drain and return potatoes and garlic to pot.
While potatoes are cooking, bring cream, grated Parmesan and 2 Tbsp. butter to simmer in a medium saucepan, stirring until Parmesan melts. Remove mixture from heat and set aside. Preheat oven to 350
Mash potatoes and garlic with cream cheese until smooth. Add cream mixture to potato mixture and stir well to combine. Stir in chives, season with salt and pepper and spoon potato mixture into prepared baking dish.
Dot potatoes with remaining 1 Tbsp. butter and bake until potatoes are heated through and golden brown on top, about 45 minutes. Serve immediately.